Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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A fresh look at meat flavorCalkins, C.R. ; Hodgen, J.M.Meat science, 2007-09, Vol.77 (1), p.63-80 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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2 |
Material Type: Artigo
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Application of exogenous enzymes to beef muscle of high and low-connective tissueSullivan, G.A. ; Calkins, C.R.Meat science, 2010-08, Vol.85 (4), p.730-734 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Visible/near-infrared hyperspectral imaging for beef tenderness predictionNaganathan, Govindarajan Konda ; Grimes, Lauren M. ; Subbiah, Jeyamkondan ; Calkins, Chris R. ; Samal, Ashok ; Meyer, George E.Computers and electronics in agriculture, 2008-12, Vol.64 (2), p.225-233 [Periódico revisado por pares]Amsterdam: Elsevier B.VTexto completo disponível |
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4 |
Material Type: Artigo
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Muscle profiling: Characterizing the muscles of the beef chuck and roundSeggern, D.D. Von ; Calkins, C.R. ; Johnson, D.D. ; Brickler, J.E. ; Gwartney, B.L.Meat science, 2005-09, Vol.71 (1), p.39-51 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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5 |
Material Type: Artigo
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Quality effects on beef strip steaks from cattle fed high-protein corn distillers grains and other ethanol by-productsHart, Kellen B ; Ribeiro, Felipe A ; Henriott, Morgan L ; Herrera, Nicolas J ; Calkins, Chris RJournal of animal science, 2019-04, Vol.97 (5), p.2087-2098 [Periódico revisado por pares]US: Oxford University PressTexto completo disponível |
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6 |
Material Type: Artigo
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Hyperspectral imaging of ribeye muscle on hanging beef carcasses for tenderness assessmentKonda Naganathan, Govindarajan ; Cluff, Kim ; Samal, Ashok ; Calkins, Chris R. ; Jones, David D. ; Lorenzen, Carol L. ; Subbiah, JeyamkondanComputers and electronics in agriculture, 2015-08, Vol.116, p.55-64 [Periódico revisado por pares]Elsevier B.VTexto completo disponível |
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7 |
Material Type: Artigo
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Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaksSitz, B. M ; Calkins, C. R ; Feuz, D. M ; Umberger, W. J ; Eskridge, K. MJournal of animal science, 2005-12, Vol.83 (12), p.2863-2868 [Periódico revisado por pares]Savoy, IL: Am Soc Animal SciTexto completo disponível |
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8 |
Material Type: Artigo
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Consumer sensory acceptance and value of wet-aged and dry-aged beef steaksSitz, B. M ; Calkins, C. R ; Feuz, D. M ; Umberger, W. J ; Eskridge, K. MJournal of animal science, 2006-05, Vol.84 (5), p.1221-1226 [Periódico revisado por pares]Savoy, IL: American Society of Animal ScienceTexto completo disponível |
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9 |
Material Type: Artigo
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Profile of Producers and Production of Dry-Aged Beef in BrazilRezende-de-Souza, Jonatã Henrique ; Cardello, Flavio Andre Bolini ; de Paula, Ana Paula Moraes ; Ribeiro, Felipe A. ; Calkins, Chris R. ; Pflanzer, Sérgio BertelliFoods, 2021-10, Vol.10 (10), p.2447 [Periódico revisado por pares]Basel: MDPI AGTexto completo disponível |
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10 |
Material Type: Artigo
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Consumer visual preference and value for beef steaks differing in marbling level and colorKillinger, K.M ; Calkins, C.R ; Umberger, W.J ; Feuz, D.M ; Eskridge, K.MJournal of animal science, 2004-11, Vol.82 (11), p.3288-3293 [Periódico revisado por pares]Savoy, IL: Am Soc Animal SciTexto completo disponível |